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creamy chicken poblano soup

creamy chicken poblano soup
[category] Main Course, Soup
[published] October 6, 2024
[PREP] 15 minutes
[COOK] 25 minutes
[TOTAL] 40 minutes
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Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 poblano peppers diced (with seeds removed)
  • 4 cloves of garlic minced
  • 2 teaspoons cumin
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon chili powder
  • salt to taste
  • 4 cups chicken broth
  • 1 lb chicken breast or thighs
  • juice of 1 lime
  • 1 15 oz can white beans cannellini or great northern, drained
  • 1 15 oz can corn drained
  • 1 cup plain greek yogurt or sour cream
  • toppings: cilantro, green onions

Instructions

  1. Place a large pot over medium heat. Add the olive oil and diced onion. Stir while it cooks for 2-3 minutes. Add the diced poblano peppers and cook an additional 2 minutes. Add the minced garlic and cook until fragrant, 1 minute.
  2. Add the cumin, paprika, chili powder, and salt. Stir until well combined.
  3. Add the chicken broth and chicken. Place the lid on the pot, turn the heat to low, and let it cook for 5-15 minutes, until the chicken has cooked through (depending on how thick it is).
  4. Once the chicken is cooked through, remove it from the pot onto a cutting board. Use two forks to shred the chicken, then place it back in the pot.
  5. Add the lime juice, beans, and corn. Stir until well combined. Add the greek yogurt and stir until combined and creamy.
  6. Divide into bowls and top with cilantro and green onions and enjoy!